We’re pulling into the Soup and Bread home stretch — only four nights left! — and the cooks are getting competitive. This week saw our first DESSERT SOUP, a decadent cream of walnut puree infused with Sauvignon Blanc-poached pears courtesy of Jen Moniz (above, right).
Meanwhile, Megan Larmer (center) turned out a complicated ham hock-habanero stew full of plump, chewy cornmeal-plantain dumplings. This woman cooks for a living — and she’s looking for a job.
Also on the market, our favorite chef on the dole, Hugh Amano, brought three loaves of crusty “free-range bread” made by harvesting wild yeasts from the air in his apartment and slooooowly cultivating a sourdough starter. Detailed instructions coming soon.
Back on the soup rack, Nancy Kim — the third member of the Megan-Jen-Nancy cooking club — brought a hefty pot of firey beef chili; Vanessa Mendicino dished up a light pasta e fagiole (and brought with her a friend who said he used to hang out at the Hideout 40 years ago, when the old owners set out their own Italian lunch spread for the Goose Island factory workers who were the bar’s original regulars); and Jill Barron came through with a vegan yellow split pea complete with cilantro relish on the side. “Vegan, but still delicious!” the vegetarian-chef-who’s-not-really-a-vegetarian made sure to write on the tag.
Also this week, we made $164 dollars in donations, bringing the total thus far to $1,343. The new goal? To clear $2K by April first. That doesn’t seem that unreasonable, does it?
Lastly, for your pleasure, here are a few more miscellaneous photos, from this week and weeks gone by — because it’s about the people, not the insides of a bunch of soupy crock pots, right?
Recipes coming soon!